Healthy snack alternatives: a new challenge for processors
Doug Baldwin, Vice President, Food and Industrial Products at Wenger Manufacturing Inc. discusses new trends in extruded snacks...
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Articles
Food Allergens: assessing the risk to consumers – an update
9 December 2015 | By René Crevel, Unilever Safety & Environmental Assurance Centre, Bedford, UK
Managing allergens in a manner that minimises the risk to allergic consumers while maximising their choices, as well as ensuring the overall sustainability of food production processes remains the subject of considerable work. The last three years have witnessed developments in areas as diverse as regulation, hazard characterisation and risk…
Food fraud: Testing honey with NMR-profiling
9 December 2015 | By Stephan Schwarzinger, Felix Brauer and Paul Rösch, Research Center for Bio-Macromolecules, University Bayreuth, ALNuMed GmbH / Bernd Kämpf, FoodQS GmbH, Markt Erlbach
Honey – for thousands of years it has been the only source of sweet taste, and it still is the prototype of an all-natural, healthy food. In particular with the growing trends for organic food and a healthy life-style honey has enjoyed steadily increasing popularity. Unfortunately, while demand is on…
PTR-MS applications in food
9 December 2015 | By Alex Webbe, Laboratory Manager, Reading Scientific Services Ltd (RSSL) / Donna Byrom, Technical Specialist, Reading Scientific Services Ltd (RSSL)
One of the more interesting developments in recent years has been the introduction of Proton Transfer Reaction-Mass Spectrometry (PTR-MS), a variant not on the way that ionised particles are detected, but on the way they are produced. The PTR technique is more ‘gentle’ in the way it applies a charge…
MALDI-TOF – Developments in epidemiology and laboratory testing for listeria monocytogenes
9 December 2015 | By Matteo Capocefalo, Laboratory Manager, ALcontrol Laboratories, UK / K. Clive Thompson, Chief Scientist, ALcontrol Laboratories, UK / J. Andrew Hudson, Head Microbiologist, Fera Science Limited, UK
Listeriosis remains a prominent foodborne disease, not because of the number of cases but because of the high case fatality rate. In recent years the foods involved in outbreaks of listeriosis seem to have diversified and the demographics of cases show a distinct trend. Testing for the organism in food…
Shelf life determination: The manufacturer’s challenge
9 December 2015 | By Carol Zweep, Manager of Packaging, Food and Label Compliance, NSF-GFTC
Food manufacturers face many challenges in providing safe, quality food products in line with customer demands. Consumers expect to purchase high quality, fresh food. There is also a desire for fewer or no food additives or preservatives along with environmental concerns about food wastage. Manufacturers are pressured to reformulate to…
The ENERGY STAR difference
9 December 2015 | By Kirsten Hesla, Commercial Food Service Programme Manager, EPA’s ENERGY STAR Programme
Commercial kitchens are extremely energy intensive. These establishments encompass everything from restaurants and bars, to school kitchens and hotels, to high volume quick-service restaurants. They can consume between 5-7 times more energy per square foot than other commercial buildings. The Environmental Protection Agency’s (EPA) ENERGY STAR programme estimates that a…
John Lee, Agilent Technologies – Discusses nanoparticle technology and its use in the food industry
8 December 2015 | By New Food
In this exclusive video interview, John discusses new innovations at Agilent, shares his insights into the key challenges facing the food industry, and explains the impact that Agilent has had on the food industry...
Issue #5 2015 – Digital edition
28 October 2015 | By New Food
In this issue: Listeria in ready-to-eat-foods, acrylamide in food, ingredients supplement, a comparison of ATP devices, aquaponic technology, brewing supplement, fat functionality in emulsified foods, traceability audits, developments in mycotoxin analysis, hygienic design of pumps, and much more...
Brewing supplement 2015
28 October 2015 | By Jim Bungard, Daniel Taylor, Suzie Creighton, Brian Humphreys
Articles in this Brewing supplement: Hanlons Brewery: Pioneering processing technologies; New quality standard for the brewing industry...
Ingredients supplement 2015
28 October 2015 | By Aaron Fanning, Esra Cakir-Fuller, Jurriaan Mes, Svein H. Knutsen
Articles in this Ingredients supplement: A new way of designing high protein products with micro-particulated whey proteins; Innovations in healthy fibres
Listeria monocytogenes in ready-to-eat-foods
My original intent was to write an article about how to respond to a regulatory and/or public health crisis involving contamination with Listeria monocytogenes. I will get to that, but first I want to make it clear that the efforts made to avoid Listeria contamination are of the highest importance…
Hygienic drain design, sanitisers and drain management
28 October 2015 | By Brett Ira, Key Account Manager, ACO Group / James Marsden, Ph.D., Distinguished Professor Food Safety and Security, Kansas State University
The ACO Group is one of the world market leaders in drainage technology. With its integrated approach, ACO stands for professional drainage, economical cleaning, and the controlled release and reuse of water. In an interview for New Food, James Marsden from Kansas State University, put some questions to Brett Ira,…
Potential health risks related to the presence of acrylamide in food: the EFSA’s risk assessment
28 October 2015 | By Diane Benford, Head of Risk Assessment at the UK Food Standards Agency / Peter Fürst, Director of the Chemical and Veterinary Analytical Institute in Münster / Luisa Ramos Bordajandi Scientific Officer, Unit on Biological Hazards and Contaminants, EFSA
Acrylamide is a chemical that naturally forms in starchy food products during every-day high-temperature cooking, such as frying, baking, roasting and also industrial processing usually above 120°C and low moisture. In view of the known toxic effects, the discovery of its presence in certain foods stimulated new research studies on…
Incoming inspection of cereal flakes with sieve analysis
28 October 2015 | By Dr. Tanja Hanke, Product Manager, Retsch GmbH / Jennifer Franz, Graduate student, Food Safety
Graduate student Jennifer Franz has developed a new inspection procedure during her work at the German food producer Lebensgarten GmbH. With the help of sieve analysis the company can now reliably ascertain the fines and dust fractions of incoming cereal flakes; these have a negative influence on the mixing and…
